CORN: Remove and discard the husks and silks; Cut the corn kernels off the cob

TOMATOES: Quarter the tomatoes

ZUCCHINI: Cut off and discard the stem ends; Small dice

L I M E C R E M A

In a bowl, combine the crema and the juice of two lime wedges. Season with salt and pepper to taste.

Z U C C H I N I R I C E

In a large pot, heat 2 tablespoons of olive oil on medium-high until hot.

Add the zucchini and half the garlic; season with salt and pepper. Cook stirring occasionally, 1-3 minutes, or until softened and fragrant.

Stir in the rice and 2/3 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low.

Simmer 14-16 minutes, or until the liquid has been absorbed and the rice is tender.

Remove from the heat and stir in the juice of the two remaining lime wedges; season with salt and pepper to taste.

C O O K the C H I C K E N

While the rice cooks, pat the chicken dry with paper towels; season on both sides with salt, pepper and the ancho chile powder.

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until blackened, crispy and cooked through.

Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked chicken with aluminum foil.

T O M A T O C O R N S A U T é

While the rice continues to cook, heat the pan of reserved fond on medium-high until hot.

Add the corn; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook stirring occasionally, 1 to 2 minutes, or until slightly softened.

Add the tomatoes, white bottoms of the scallions and remaining garlic; season with salt and pepper. Cook, stirring frequently for 30 seconds to 1 minute, or until softened and fragrant. Remove from heat.

Off the heat, add half the cilantro and half the green tops of the scallions to the pan of vegetables. Stir to combine and season with salt and pepper to taste.

It’s quite the scene outside of Downtown LA’s newest art attraction, The Broad Museum – even after a year of being open.

The Broad is a new contemporary art museum located next to the infamously recognizable Walt Disney Concert Hall and across the street from the Museum of Contemporary Art (MOCA) on Grand Avenue.

Admission is free AND you can take all the photos you want inside! However, tickets are usually booked up a month in advance, so I'd suggest to get on their website and reserve your tickets ASAP! There is a non-ticket line that admits entrance on the day of for anyone willing to arrive early and wait in a line. It’s a great activity if you are looking for an inexpensive way to escape the heat and check out some cool art.

The exhibit currently showcases the works by major artists ranging from: Jasper Johns, Andy Warhol, Jeff Koons, and Roy Lichtenstein. Also available to only one viewer at a time is Yayoi Kusama's Infinity Mirrored Room, a dazzling display of mirrors and endless LED lights. Entry to the mirrored room is a separate reservation from your general admission ticket that can be reserved after arrival at the museum. Note: it is best to reserve the earliest time as possible if you are planning to check out the Infinity Mirror Room, reservations book up quickly! I didn't know this ahead of time, so we weren't able to reserve a spot in time... Bummer! Definitely next time!

PS if you want some good eats, Otium is right next door for a rustic-casual vibe both inside and out. But if you're into a little more exploring, it's a short walk to the Grand Central Market - the cities largest and oldest public market!